BBC Good Food Magazine



Sausage pasta bake

SERVES 4 PREP 30 mins COOK 1 hr and 30 mins EASY ❄

400g rigatoni or penne

125g ball mozzarella, cut into chunks For the ragu

2 tbsp olive oil

6 pork sausages

4 garlic cloves, sliced pinch of chilli lakes (optional)

1 tbsp tomato purée

1 tbsp red wine vinegar

2 x 400g cans chopped tomatoes For the white sauce

1 tbsp butter

1 tbsp plain lour

350ml milk

50g parmesan, grated, plus extra

to serve

Heat the oil in a large shallow pan or flameproof casserole. Squeeze the sausagemea­t from its skins in small balls straight into the pan. Cook for 10 mins until browned. Add the garlic and sizzle for 1 min until starting to turn golden, then stir in the chilli, if using, the tomato purée and vinegar. Tip in the tomatoes and bring to a simmer. Reduce the heat to low and cook for 30 mins.

Meanwhile, make the white sauce. Melt the butter in a saucepan and stir in the flour to make a loose paste. Sizzle for a minute, then gradually whisk in the milk. Simmer gently for 10 mins, whisking occasional­ly to ensure the sauce stays smooth. Season and whisk in the parmesan. Remove from the heat and set aside.

Cook the pasta in a large saucepan of boiling water for 9 mins, or a minute less than pack instructio­ns. Drain and return to the pan. Scrape most of the white sauce into the pasta and stir to coat. Tip in most of the ragu and most of the mozzarella and stir until just combined. Pour the pasta mixture into a large baking dish and spoon over the remaining white sauce and ragu. Dot with the rest of the mozzarella and sprinkle with extra parmesan. Will keep chilled for up to a day, or wrapped and frozen for two months. Leave to cool completely first. Defrost in the fridge for 24 hrs before baking.

Heat the oven to 190C/170C fan/ gas 5. Bake for 25-30 mins until the cheese is melted. Leave to rest for 5-10 mins, then serve.

GOOD TO KNOW ibre • 1 of 5-a-day

PER SERVING 883 kcals • fat 39g • saturates 17g • carbs 94g • sugars 16g • ibre 9g • protein 36g • salt 1.4g

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